Herb-Roasted Turkey & Vegetables

By SapphireBlu957

Herb-Roasted Turkey & Vegetables is a simple recipe that packs a ton of flavor! It's perfect for a busy Thanksgiving Day when you are wanting an easy turkey recipe that won't disappoint.

Ingredients

• 2 tablespoons snipped fresh parsley
• 4 cloves garlic, minced
• 1 teaspoon fresh rosemary
• 1 teaspoon fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 2-3/4- to 3-1/4-pound turkey breast portion with bone, skin removed
• Nonstick cooking spray
• 3 cups tiny red potatoes, quartered
• 2 cups baby carrots with tops trimmed and halved lengthwise
• 2 cups white and/or red pearl onions trimmed and halved
• 1 tablespoon olive oil

Details

Servings 8
Preparation time 15mins
Cooking time 135mins

Preparation

Step 1

Preheat oven to 400°F. In a small bowl, combine parsley, garlic, rosemary, thyme, salt, and pepper. Set aside 1 tablespoon of the herb mixture.

Place turkey breast portion, bone side down, on a roasting rack in a shallow roasting pan. Lightly coat with nonstick cooking spray. Sprinkle the remaining herb mixture evenly over turkey breast portion; rub in with your fingers. Roast, uncovered, for 20 minutes.

Meanwhile, in a large bowl, combine potatoes, carrots, and pearl onions; add the reserved 1 tablespoon herb mixture and the olive oil and toss until vegetables are coated. Arrange vegetables around turkey in roasting pan.

Reduce oven temperature to 350°F. Roast for 1-1/4 to 1-1/2 hours more or until juices run clear, turkey is no longer pink (170°F), and vegetables are tender, stirring vegetables once.

Transfer turkey to cutting board; tent with foil and let stand for 10 minutes before carving. Trim meat from bone.

*Storage: Place the reserved cooked turkey and vegetables in an airtight container. Cover and store in the refrigerator for up to 2 days or freeze for up to 3 months.